Mince Pies

Mince pies are that one holiday pastry you’ve heard of but have never truly understood what is exactly being stuffed in a buttery flaky crust. Is it fruit, is it meat, is it both? The correct answer for this iconic european pastry would be the latter.

Originally, mince pies were not as sweet as they are today. Often times, mince pies consisted of minced meat, suet (a type of fat made from beef), and the sweet addition of brandy and dried fruit (such as raisins, cranberries, and cherries).

Mince Pie “Meat”

Yields: about a dozen mince pies

Time: 50 minutes

INGREDIENTS

• 1/2 cup chopped dates

• 1/2 cup raisins

• 1/2 cup dried cranberries

• Additional dried fruit can be added such as golden raisins, dried cherries, and dried apricots. Use about 1/2 cup each if adding.

• 1/2 cup brandy (can sub with apple cider or bourbon)

• 3/4 cup cooked brown lentils (this is used in place of “minced beef”)

• 1 teaspoon orange zest & juice of a small orange

• 1 teaspoon lemon zest & juice of a lemon

• 1/3 cup dark brown sugar

• 1/3 cup ghee or butter (this is used in place of suet)

• 1 teaspoon cinnamon

• 1 teaspoon allspice

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground clove

• 1-2 teaspoon sea salt (to taste)

• 1 tablespoon flour

{Pastry Dough}

• 1 1/4 cup all-purpose flour

• 1 stick (8 tbsp) ice cold salted butter, cubed

• 1/2 tsp sea salt

• 4-8 tbsp ice cold water

DIRECTIONS

To make the mince pie filling:

1. Preheat your oven to 350F

2. In a bowl, add the chopped dates, raisins, and dried cranberries (and any additional dried fruit you choose to add). Pour the brandy over the mixture and let soak for a minimum of 1 hour.

3. In a saucepan, add the soaked dried fruit, lentils, orange zest/juice, lemon zest/juice, brown sugar, spices, and ghee. Under medium heat, cook and stir until everything is combined and the sugar has dissolved (about 5-10 minutes)

4. Add the 1-2 teaspoons of sea salt (to taste) and the flour (to thicken). Stir until combined and cook for an additional 5-10 minutes until thickened. Set aside.

5. On a well floured surface, roll out your pastry dough to 1/4” thickness. Using a 3” round cookie cutter (or rim of a glass) cut out round pieces of dough.

6. Fill one piece of dough with about a spoonful of the cooled mincemeat. Cover with an additional piece of dough. Using a fork, crimp the edges to seal the pie.

7. Transfer the pie to a parchment-lined baking tray. Place about 1”-2” apart. Using the tip of a sharp knife, cut slits (or vents) on the top of the pies.

8. Brush each pie with an egg wash (see notes for a vegan egg wash) and sprinkle fine granulated sugar on top

9. Bake for 15-20 minutes or until tops of pies are golden.

10. Let cool. Garnish with confectioners’ sugar

11. Dive in!

To make the pastry dough:

1. In a food processor, add flour and salt. In a separate bowl, add cubed butter. Place both bowls in a freezer for 15 mins

2. Add cubed butter to flour/salt mix, and pulse until a cornmeal consistency comes to fruition

3. Slowly add 2 tablespoons of ice cold water (at a time) until a dough forms

4. Form into a ball, place in between plastic wrap, and flatten into an 8” disk; place in the fridge for 2-3 hours *overnight is BEST*

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Notes

{Vegan Egg Wash}

Ingredients

• 2 tbsp non-dairy milk (I prefer to use an unsweetened, unflavored oat milk)

• 1 tsp agave nectar or maple syrup

Directions

1. Whisk the milk and sweetener until combined

2. Using a pastry brush (I suggest using a silicone based one), coat the exposed pie crust. Be sure to get within every nook and cranny for the perfect golden crust.